Dry Rice with Pumpkin and Artichokes
Dry rice made in a wide pan with pumpkin, artichokes, tomato, and chicken stock.
The pumpkin is sautéed first, then combined with the artichokes and tomato. The rice is added once the stock reaches a boil and finishes with 10 minutes over high heat and 8 minutes over lower heat.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Prepare the vegetables
Peel and dice the pumpkin. Clean the artichokes, remove the tough parts, and cut them into quarters. Grate the ripe tomatoes.
Ready to continue when: The pumpkin is diced, the artichokes are clean quarters, and the tomatoes are grated.
- 02
Sauté the pumpkin and artichokes
Heat the olive oil in a wide, shallow pan or paella pan over medium heat. Add the pumpkin and sauté it; once it changes color, add the artichokes and continue sautéing.
Ready to continue when: The pumpkin has changed color and the artichokes are incorporated into the sauté.
- 03
Add the tomato
Add the grated tomatoes and sauté everything for 2 minutes.
Ready to continue when: The tomato is incorporated into the sauté.
2 min - 04
Add the stock and rice
Pour in the chicken stock, raise the heat, and wait until it boils. Add the rice and stir it to distribute it across the pan.
Ready to continue when: The stock is boiling and the rice is evenly distributed.
- 05
Cook and rest
Cook for 10 minutes over high heat. Lower the heat and cook for 8 more minutes. Turn off the heat and let rest for 5 minutes before serving.
Ready to continue when: After resting, the rice has absorbed the liquid and is ready to serve.
23 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.